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W. K. Calhoun, F. N. Hepburn, and W. B. Bradley. Copyright 1960 by the American Association of Cereal Chemists, Inc. Nine vitamins were determined in a commercial wheat blend (50% hard red spring and 50% hard red winter) and in the products resulting from its milling. Thiamine was assayed chemically. Riboflavin, niacin, pantothenic acid, folic acid, biotin, p-aminobenzoic acid, choline, and inositol were determined by microbiological methods. Choline was found not to be concentrated to any extent in any one product. The other vitamins followed, in general, the well-known distribution pattern of the enrichment vitamins (thiamine, riboflavin, and niacin), with the greatest proportion (50 to 90%) contained in bran and shorts. Comparison of vitamin content of patent flour, first-clear flour, and low-grade flour shows pronounced and progressive increases in all vitamins except choline with decreasing grades of flour. |
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